Posts Tagged ‘rai’

Gobhi Ka Achaar (Cauliflower Pickle)

January 28th, 2011

Gobhi Ka Achaar is a seasonal achaar, meaning unlike other achaars, you can’t keep it for a long time. It loses its crunchiness as it gets old. So make it and finish it in a month or two.

   

Gobhi Ka Achaar Recipe

Gobhi Ka Achaar

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Servings: Not Applicable
Difficulty: Easy
   
   
   
   
   

Ingredients

Gobhi, Gajar, Shalgam, Ginger 600 gm
Mustard Oil 4 tbsp
Gur 50 gm
Haldi (turmeric powder) 1 tsp
Salt 2 tsp
Coriander Powder 2 tsp
Crushed Fennel Seeds 1 tsp
Red Chilli Powder 3/4 tsp
Crushed Rai 3 tsp
Kalonji Seeds 1 tsp
Methi Seeds 1 tsp
Amchur (dried mango powder) 3 tsp
Garam Masala 2 tsp
White Vinegar 3 tbsp

Method

  1. Wash and peel carrots and turnips. Chop them in long pieces as shown in the picture below. Cut cauliflower in one inch florets.
  2. Blanch the vegetables: Boil water in a big vessel. Once the water starts boiling, turn off the heat. Pour chopped vegetables in the water. Wait for a minute and then drain the vegetables in a big sieve.
  3. Heat oil in a pan with a pinch of salt till oil starts smoking. Turn off the heat.
  4. Once the oil cools down, add grated or broken gur to the warm oil so that it melts.
  5. Now add all the spices to the oil and mix. Add vegetables and white vinegar and mix again.
  6. Leave the mixture in the pan for it to cool down completely and then pour it in a jar to store it.
  7. Wait for a couple of days and Gobhi Ka Achaar is ready to eat.

Notes

  1. The best thing about this achaar is that it’s not too sour or spicy. It almost tastes like a vegetable. Of course feel free to make it more spicy if you like.
  2. I like to add carrots, turnips and ginger to this pickle but feel free to skip whatever you don’t like.
  3. Don’t boil vegetables too much, they should stay crunchy.
  4. This can be stored in pantry.

Pictures

Chopped vegatbles

Chopped vegatbles

Smoking oil

Smoking oil

Blanching vegetables

Blanching vegetables

Blanched vegetables

Blanched vegetables

Gur

Gur

Oil + spices

Oil + spices

Everything mixed together

Everything mixed together

Gobhi Ka Achaar, ready

Gobhi Ka Achaar, ready

Namkeen Daliya (Savory Cracked Wheat)

May 30th, 2010
Preparation Time: 10 minutes

Namkeen Daliya (Cracked Wheat) Recipe

Namkeen Daliya (Cracked Wheat)

Cooking Time: 25 minutes
Servings: 2
   
   
   
   
   
   
   

Ingredients

Daliya (Cracked wheat) 1/2 cup
Chopped red onion 1/2 cup
Chopped potatoes 1/2 cup
Frozen peas 1/2 cup
Chopped tomatoes 1/2 cup
Chopped coriander leaves 1/4 cup
Chopped green chilli (optional) 2
Rai seeds 3/4 tsp
Salt 1 tsp
Achar Masala, available in Indian stores (optional) 1-2 tsp
Kari leaves 8-10
Oil 1 1/4 tsp
Fresh lemon juice 1 tbsp

Method

  1. Saute daliya with 1/4 tsp of oil. When slightly brown, add 1 cup of water and steam in pressure cooker. Turn off the heat when cooker starts whistling.
  2. Heat remaining oil in a large pan. Add rai seeds. Wait till they splutter.
  3. Add onion and potato pieces. Saute till onions are translucent and potatoes start to brown (about 5 minutes). Add peas. Saute for another 2 minutes.
  4. Add boiled daliya, tomatoes, salt, green chillies and kari leaves. Mix well. Reduce heat, and let it cook for 2 minutes. Turn off the heat.
  5. Add lemon juice and mix. Garnish with coriander leaves and serve hot.

Notes

  1. Boiled daliya should be soft and not too mushy (see the pictures below).
  2. This is an extremely healthy snack with minimal oil and lots of protein.
  3. You can also use frozen corn kernels in this recipe.
  4. This is a good snack for children’s tiffin.
  5. If you like it more spicy, you can even add 1 tsp of pickle masala available in Indian stores.

Pictures

Raw daliya

Raw daliya

Roasted daliya

Roasted daliya

Boiled daliya

Boiled daliya

Raw vegetables

Raw vegetables

Oil + rai

Oil + rai

Added onion and potatoes

Added onion and potatoes

Added peas

Added peas

Added boiled daliya and other spices

Added boiled daliya and other spices

Namkeen Daliya - ready to eat

Namkeen Daliya - ready to eat

Namkeen Daliya

Namkeen Daliya

   By Ruchi Garg